Spaghetti All’Amatriciana

Simplicity at times, is the most delicious way to go and that’s why today I’m sharing my recipe for Spaghetti All’Amatriciana, a traditional Italian pasta sauce based on guanciale, pecorino cheese from Amatrice, tomatoes, and, in some variations, onion. Let’s get cooking!

Today I’m sharing a super simple recipe but one that in my opinion, is one of the best pasta recipes to ever come out of Italy. I had not had truly authentic Spaghetti All’Amatriciana until our trip to Italy three years ago, and to this day, I remember scouting it out at every restaurant we visited. I’ve recreated it at home on nights when we want something simple, quick, and comforting, with plenty of flavor.

Simple because it just has a few ingredients: guanciale (or any pork product), onions, olive oil, tomatoes, pecorino cheese, and red pepper chili flakes. Few ingredients, so everything has to be top quality and I had recently received samples from “The Greatest Tomatoes from Europe”, who had sent over tomato products as well as incredible pasta from Pastificio G. Di Martino, so I knew I had to recreate it once again to share this recipe with you.

“The Greatest Tomatoes from Europe” is the slogan of the three-year program promoted by ANICAV – the Italian Association of Canned Vegetable Industries – and co-financed by the European Union with events and tastings worldwide to spread knowledge about EU Preserved (canned) tomatoes ANICAV members account for over 60% of all the processed tomatoes in Italy, and nearly all of the whole peeled tomatoes produced in the world (including the internationally well-known San Marzano PDO).

European canned tomatoes capture the essential goodness of the tomato: red, ripe, juicy and utterly delicious. Grown in a generous and fertile land, picked at their peak of ripeness, preserved by time-honored methods, these delectable European tomatoes are naturally the highest in quality, flavor, versatility and goodness. So good, they require none of the additives or flavoring ingredients that other canned tomatoes might need.

The taste of tradition.

Tomato processing begins with the sorting of the best tomatoes that are washed to eliminate any traces of earth or other unwanted materials. Then the most suitable fruit are sorted with the perfectly ripe and whole fruit chosen for processing. Next, the fruit is brought to a high temperature to separate the skin from the flesh, and then an optic sorter eliminates any damaged fruit, the stems and traces of skin. At this point in the production line, the tin cans are filled with the whole peeled tomatoes and their juice, and are vacuum-sealed to preserve their freshness and flavour.

The next phase in the operation is sterilisation, which eliminates any micro-organisms that could alter the product. At the end of processing, the canned whole peeled tomatoes are ready for the final metres of the conveyor belt for labelling and packing in cartons. Next stop, home kitchens and gourmet restaurants all around the world.

In a large sauté pan, heat up olive oil and add chopped guanciale. Cook over medium high heat until crispy. Remove from the pan.

Sauté the red pepper flakes, black pepper, and onions in the leftover oil/pork fat until soften, about 10 minutes over medium heat. Add tomatoes that have been crushed, lower heat and season with salt. Simmer for 10 more minutes.

In the meantime, cook the pasta al dente.

Once pasta is cooked, drain and transfer to sauce and fold in along with cheese, letting the pasta simmer with the sauce together for five minutes to incorporate. Serve immediately.

3.5.3208

Disclaimer: Samples were sent but I was under no obligation to post about them. I did because I love tomatoes and pasta from Italy, who doesn’t!?